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Author Notes: This salad has been a regular staple at family dinners since as far back as I can remember. The tartness of the granny smith apple nicely complements the sweet and earthy flavour of the beetroot. The dressing is sour and creamy, and turns a lovely shade of pink when all mixed together. The result is a fresh and substantial salad that goes well with meat and vegetarian dishes. —mbierlich

Serves 4

4 medium beets

2 small granny smith apples

1 lemon

1/2cup chopped wallnuts

1/2cup creme fraiche

1/2cup plain yogurt

1teaspoon dijon mustard

1/2teaspoon salt

1/4teaspoon ground pepper

thyme, for garnish (optional)

Wash the beets thoroughly and place them in boiling water (just enough to ensure they are covered) and boil for 40 minutes to an hour. The beets are ready when you can easily pierce through to the center with a sharp knife.

When the beets are done allow to cool a little and then peel. Halve then quarter the beets and cut into slices.

Peel and slice the apples and to the beets.

For the dressing, mix together the creme fraiche, yogurt, mustard, juice of the lemon, salt and pepper.